Vibrant Spinach and Beetroot Pinwheel Parathas: A Colorful Twist on a Classic
40 minutes
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About Vibrant Spinach and Beetroot Pinwheel Parathas: A Colorful Twist on a Classic
Transform ordinary flatbreads into edible art with these stunning Spinach and Beetroot Pinwheel Parathas! Imagine vibrant swirls of earthy spinach and sweet beetroot, baked into a wholesome and visually captivating meal.These nutritious parathas are packed with flavor and perfect for any time of day. Enjoy them for breakfast, lunch, or dinner alongside cooling raita, tangy chutney, or your favorite rich curry.Surprise your family with a healthy and delicious twist on a classic Indian flatbread – they'll be delighted with this colorful and flavorful creation!
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Recipe Time & More
Prep25 minutes
Cook15 minutes
Total40 minutes
Ingredients
Dough
- 3 cup Whole Wheat Flour whole
- 1 tbsp Oil for kneading
- 1/2 tsp Sugar
- 1 pinch Baking Soda optional
- 1 1/2 tsp Salt or to taste
- 1 Beetroot boiled and pureed
- 1 cup Spinach and tightly packed, blanched, pureed
For Cooking
- Oil for shallow frying
Instructions
- In a large bowl, combine the whole wheat flour, oil, sugar, and baking soda. Divide this mixture into three equal portions.
- In the first portion, knead in the spinach puree. Add water gradually until a smooth dough forms. Set aside.
- In the second portion, knead in the beetroot puree. Add water gradually until a smooth dough forms. Set aside.
- Knead the remaining portion of flour with enough water to form a smooth dough. Let it rest for 10-15 minutes. This allows the gluten to relax, resulting in softer parathas.
- On a lightly floured surface, roll out each dough into a large circle, similar to a chapati.
- Stack the three rolled-out dough circles on top of each other.
- Starting from one end, tightly roll the stacked dough into a log.
- Cut the log into 1/2-inch thick rounds.
- Roll out each round into a circular paratha.
- Heat a flat griddle or tawa over medium heat. Cook each paratha for a few minutes per side, drizzling with oil and ensuring it cooks evenly until light golden brown and slightly puffed.
- Serve the hot parathas with your favorite side dish or curry.
Recipe Notes
Good To Know
- For extra vibrant colors and distinct layers, ensure each colored dough (spinach and beetroot) is rolled to an even thickness before layering. Chilling the rolled dough for 10-15 minutes before slicing helps maintain sharp swirls.
- For a gluten-free version, substitute wheat flour with gluten-free flours (like sorghum and rice flour) and add a tablespoon of psyllium husk or flaxseed meal for binding.
- Enhance flavor and nutrition by adding roasted cumin powder or ajwain (carom seeds) to the dough.
Expert Tips
- Don't overwork the dough, as this can make the parathas tough. Mix until just combined.
- Use a lightly floured surface when rolling the parathas to prevent sticking.
- Cook the parathas over medium heat to ensure they are cooked through without burning.
Storage Instructions
- Store leftover parathas in an airtight container in the refrigerator for up to two days.
- Reheat on a hot tawa or skillet to restore softness and freshness.
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Recipe Nutrition
Calories: 953kcalCarbohydrates: 110gProtein: 13gFat: 51gSaturated Fat: 8gPolyunsaturated Fat: 12.9gMonounsaturated Fat: 25.8gSodium: 1140mgFiber: 4gSugar: 18g
Bethica Das
Articles: 11
5 Comments
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I’m loving this recipe already!
This is perfect! Can’t wait to taste it.
I’m eager to make this recipe!
This is perfect! Can’t wait to taste it.
Such an enticing dish! Thanks for the recipe.